Fruity Red Cabbage and Pumpkin Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 309 cal. | (15 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9.6 g | (32 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 54.6 μg | (91 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 121 μg | (40 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 107 mg | (113 %) | ||
| Potassium | 948 mg | (24 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 114 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 600 grams Red cabbage
- salt
- 500 grams Pumpkin (such as Hokkaido)
- 5 Tbsps olive oil
- 1 shallot
- 2 small Pear
- 2 Tbsps balsamic vinegar
- 2 Tbsps Orange juice
- 1 tsp honey
- peppers
- 50 grams Hazelnuts
Preparation steps
Remove the outer leaves of the cabbage, cut out the stalk and slice the cabbage into thin strips. Place in a bowl with about 1/2 teaspoon of salt, stir and mash with a potato masher until the cabbage is soft and the juice exits. Marinate while covered for about 25 minutes.
Preheat the oven to 200°C (approximately 400°F). Cut the pumpkin flesh into bite-sized pieces and mix with 1 tablespoon of oil. Sprinkle with some salt and place on a baking sheet lined with aluminum foil and bake in the oven for about 20 minutes until al dente.
Peel the shallot and finely chop. Rinse the pears, remove the cores and cut into thin sticks. Add the vinegar to the orange juice, honey, remaining oil and season with salt and pepper. Mix together with the pears and diced shallots. Then mix well with the cabbage and season the salad.
Arrange on plates. Distribute the warm pumpkin on top and serve sprinkled with coarsely chopped nuts.
